This menu from a restaurant lists appetizers, sandwiches, salads, entrees and desserts with their prices. The appetizers include a dip trio, artichokes and smoked salmon. Sandwich options are a veggie burger, club, Reuben and French dip. Salads include Caesar, beet and asian chicken. Entrees include fish, ribs, steak and rotisserie chicken. Desserts are a brownie, cobbler and pie.

16. MENU
MENU
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The “Cor al room” Burger
with gruyere, carmelized onion and arugula
— 10 —
ruBenesque sandwiCh
The “Coral Room” Burger
with gruyere, carmelized onion and arugula 10
Rubenesque Sandwich
with toasted corn rye and baby swiss 12
with toasted corn rye and baby swiss
— 12 —
rio gr ande Pork sandwiCh
with curtido slaw and avocado
— 11 —
Rio Grande Pork Sandwich
s Te ak sandwiCh
with curtido slaw and avocado 11
center-cut filet with Lugar steak sauce
and arugula
— 15 —
Steak Sandwich
center-cut filet with lugar steak sauce and arugula 14
Suburban Tuna Sandwich
with havarti and iceberg lettuce 11
Classic Chicken Club Sandwich
with red onion, iceberg lettuce and chef’s dressing 12
SIDES
suBurBan Tuna sandwiCh
with havarti and iceberg lettuce
— 11 —
Cl as siC ChiCken CluB sandwiCh
with red onion, iceberg lettuce and
Chef ’s dressing
— 12 —
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shredded slaw or kettle chips 5 EACH
SIDES
Shredded Slaw or Kettle Chips
— 5 —

17. The “Coral room” Burger
with gruyere, carmelized onion and arugula — ten
Menu
ruBenesque sandwiCh
menu
with toasted corn rye and baby swiss — twelve
rio grande Pork sandwiCh
with curtido slaw and avocado — eleven
sTeak sandwiCh
———————————————————————————————————————————
center-cut filet with Lugar steak sauce and arugula — fifteen
THE “CORAL ROOM” BURGER
— with gruyere, carmelized onion and arugula 10
with havarti and iceberg lettuce — eleven
suBurBan Tuna sandwiCh
Cl assiC ChiCken CluB sandwiCh
RUBENESQUE SANDWICH
— with toasted corn rye and baby swiss 12
with red onion, iceberg lettuce and Chef ’s dressing — twelve
RIO GRANDE PORK SANDWICH
— with curtido slaw and avocado 11
SIDES Shredded Slaw or Kettle Chips —
STEAK SANDWICH
— center-cut filet with Lugar steak sauce and arugula 14
SUBURBAN TUNA SANDWICH
— with havarti and iceberg lettuce 11
CLASSIC CHICKEN CLUB SANDWICH
— with red onion, iceberg lettuce and Chef ’s dressing 12
Sides
— — — Shredded Slaw or Kettle Chips 5 each
———
five each

18. S TA R TER S
Dip Trio of SmokeD TrouT, AvocADo, HummuS 8
oAk GrilleD ArTicHokeS 10
StarterS
Home SmokeD SAlmon 14
Dip Trio of SmokeD TrouT A
, vocADo, HummuS
SpinAcH & ArTicHoke Dip wiTH reGGiAno 12
12
oAk grilleD ArTicHokeS
10
Home SmokeD SAlmon
14
#1 AHi TunA poke
16
e s ta b l i s h e d f e b r u a r y 1 9 9 8
ToDAy’S Soup 7
san francisco california
#1 AHi TunA poke 16
r e s e r v at i o n s 4 1 5 3 9 2 9 2 8 0
E s ta b l i s h E d F E b r ua r y 1 9 9 8
san Francisco
S A N D W I C H ES
ToDA
y’S Soup
HouSe-mADe veGGie burGer brown rice and oat bran recipe with melted Jack 13
clASSic club thinly sliced ham and turkey, bacon, Cheddar and Jack 13
ruebeneSque corneD beef with baby Swiss on griddled rye 15
7
SaNDWICHeS
cHeeSeburGer fresh-ground chuck steak on house baked bun “loaded” 13
cHeeSeburger
fresh-ground chuck steak on house baked bun “loaded” 13
HouSe-mADe veggie burger
fAmouS frencH Dip
clASSic club
fAmouS frencH Dip au jus thinly sliced prime rib on a toasted French roll 17
brown rice and oat bran recipe with melted Jack 13
au jus thinly sliced prime rib on a toasted French roll 17
thinly sliced ham and turkey, bacon, Cheddar and Jack 13
ruebeneSque corneD beef
with baby Swiss on griddled rye 15
Sal aDS
SALADS
cAeSAr SAlAD
cAeSAr SAlAD with house made rustic croutons and Reggiano cheese 11
TomATo burATTA SAlAD roasted beets, mâche, classic viniagrette and toasted walnuts 14
ASiAn cHoppeD cHicken SAlAD with cucumber, mango, fresh herbs and noodles 16
SpinAcH & cHicken wAlDorf with flame raisins, bacon, egg and cashews 14
TomATo burATTA SAlAD
with house made rustic croutons and Reggiano cheese 11
roasted beets, mâche, classic viniagrette and toasted walnuts 14
ASiAn cHoppeD cHicken SAlAD
with cucumber, mango, fresh herbs and noodles 16
SpinAcH & cHicken wAlDorf
SASHimi TunA SAlAD
THAi nooDle STeAk SAlAD
ToDA
y’S freSH fiSH i & ii
ToDAy’S freSH fiSH i & ii selection and preparation change daily mkt
cioppino with shrimp, crab, Halibut and scallops 28
bArbecue pork ribS with coleslaw and thin-cut French fries 27
STeAk & omeleT spinach and goat cheese omelet served with tomatoes 14
fArmer’S mArkeT veGeTAble plATTer assorted and seasonal 14
Jumbo lump crAb cAkeS
selection and preparation change daily mkt
with Pommery mustard sauce, French fries and coleslaw mkt
cioppino
with shrimp, crab, Halibut and scallops 28
bArbecue pork ribS
with coleslaw and thin-cut French fries 27
STeAk & omeleT
spinach and goat cheese omelet served with tomatoes 14
fArmer’S mArkeT vegeTAble plATTer
roASTeD prime rib
orgAnic roTiSSerie cHicken
ruTHerforD rib eye
cenTer-cuT fileT
with couscous 20
with choice of potato 32
Small Caesar or Nice Little House Salad to accompany your entrée 5
ruTHerforD rib eye with thick-sliced tomato and blue cheese 32
DeSSertS
Jumbo lump crAb cAkeS with Pommery mustard sauce, French fries and coleslaw mkt
Small Caesar or Nice Little House Salad to accompany your entrée 5
with pan juices and mashed potatoes 19
with thick-sliced tomato and blue cheese 32
SliceD leg of lAmb
orGAnic roTiSSerie cHicken with pan juices and mashed potatoes 19
cenTer-cuT fileT with choice of potato 32
assorted and seasonal 14
roasted on the bone and thick-cut with a baked potato 27
roASTeD prime rib roasted on the bone and thick-cut with a baked potato 27
SliceD leG of lAmb with couscous 20
marinated Filet, avocado, mango and basil 16
eNtrée Pl ateS
THAi nooDle STeAk SAlAD marinated Filet, avocado, mango and basil 16
E N TR ÉE PL ATES
with flame raisins, bacon, egg and cashews 14
seared Ahi, cilantro-ginger viniagrette, avocado and mango 16
SASHimi TunA SAlAD seared Ahi, cilantro-ginger viniagrette, avocado and mango 16
wArm five nuT brownie
8
cobbler of THe SeASon
————————————————————————————————
r E s E rvat i o n s 4 1 5 3 9 2 9 2 8 0
s p l i t p l at E c h a r g E
8
key lime pie
8
4
—————————————————————————————————————————————————————
1 8 % g r at u i t y a d d E d to pa r t i E s o F 5 o r m o r E
D ES S ER TS
wArm five nuT brownie 8
cobbler of THe SeASon 8
key lime pie 8
1 8 % g r at u i t y a d d e d t o pa r t i e s o f 5 o r m o r e
pa r t i e s o f 7 o r m o r e w i l l b e a c c o m m o d at e d at s e pa r at e ta b l e s
s p l i t p l at e c h a r g e
8
SpinAcH & ArTicHoke Dip wiTH reggiAno
4
please, no cell phones in the dining room
pa r t i E s o F 7 o r m o r E w i l l b E ac c o m m o dat E d at s E pa r at E ta b l E s
plE asE, no cEll phonEs in thE dining ro om

37. akpossible.com